Spaghetti Squash Sausage Lasagna Boats

7 Freestyle Points246 Calories

What do you put on your Spaghetti Squash? I top mine with almost anything I love on pasta, like these easy Spaghetti Squash Sausage Lasagna Boats. Perfect if you’re craving something decadent and delicious without overdoing the calories! Filled with everything I love on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

A delicious, healthier lasagna that is low-carb, low-calorie, under 300 calories and 7 Smart Points if you’re on Weight Watchers, and it’s filling! It’s also gluten free and so delicious.

How do you prevent spaghetti squash from getting too watery?

Spaghetti squash has a lot of liquid, when cooked so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.

Roasting spaghetti squash will give you the best results, if you microwave or make your spaghetti squash in the slow cooker, it will have a lot more liquid.

You can prep this ahead of time, then put it on the oven just before you’re ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9×9 baking dish instead of the shells. Enjoy!!

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Looks great Gina! Quick question – the few times I've cooked spaghetti squash I can never get it to come apart in the strands. Any idea of what I might be doing wrong? Cooking it too long, not enough?Thanks for all you do! 🙂

CUT YOU SQUASH IN HALF– LENGTH-WISE. DIG OUT THE SEEDS AND PLACE THE SQUASH FACING DOWN IN A BAKING DISH WITH ABOUT 1/2 INCH OF WATER. BAKE IN A 350 OVEN UNTIL YOUR FORK GOES EASILY THRU THE SHELL- 45 MINS TO AN HOUR SHOULD BE GOOD.

you are overcooking it. if the texture is like other squash, it's overcooked. 45 mins should do it, and the strands come out slightly crunchy like al dente pasta. remember, you're going to cook it some more with the baking so under is better than over.

BEST WAY to cook spaghetti squash so it doesn't absorb any more moisture then it already has.. and perfect every time.. Place in Slow Cooker UNCUT with 1/2 cup water and cook on HIGH for 2.5 hrs.. Once cooking time has lapsed let squash cool till you can handle it. Cut it in half and drain the little bit if water out. Then scoop out the seeds. Use a spoon to scoop out the meat of the squash and then a fork to loosen the noodles. This way is the perfect way to also reuse the shell of the squash if you want to serve it in it's shell.. makes a nice presentation!

I was wondering If I could do this ahead of time and freeze it? Cooking for a crowd on Christmas and would love this. Will the squash shell hold up after freezing and then heating again? Thanks in advance for any help. 🙂

I think the squash will get too watery if you freeze it with the sauce and cheeses. If you can, cook the squash a few days before the holiday and scrape the flesh out and drain as directed. Then store the flesh in an airtight container (like Tupperware) and also save the shells in a separate container or ziplock bag. Assemble everything the morning of your meal and then bake just before you plan to eat. I know using the shells makes a nice presentation but this can be made in a regular casserole dish too and then each person can take as much as they would like. One half of a smallish squash was very filling.

I'm a guy who likes pasta and sauce a lot, but I have to tell you, this spaghetti squash and sauce is freak'n awesome, we made it this weekend for our family as a surprise dish with meatballs and hot sausage, they all loved it….

We had this last night — very tasty, and refreshingly healthy after all the TG leftovers 😉

One caveat, and this echoes comments I saw on a similar recipe on Epicurious — this just isn't a pretty dish. The word "gloppy" comes to mind. So I wouldn't make it for company, but it was very tasty for us.

I made this for the first time this evening. I do make spaghetti squash often but never mixed it and put it back in the shell. It was fantastic. Your website is full of great ideas for those of us trying to cut back on the carbs and sugars. I really appreciate your time and effort.

I love this recipe. It takes all the delicious elements while leaving out the bad. Being gluten free lasagne is a thing of the past for me. Gluten free pastas are just not the same. Now I can get those flavours without the excess calories AND no gluten Thanks!

I made this last weekend for my parents and kids and everyone could not get enough. Mom's comment was, "best dish you've ever made–make this over Christmas break!" Coming from a retired chef, I felt like I earned a badge of honor! I will admit that I completely forgot to add in the basil that I crushed straight from the garden; total brain fart, but it was still a hit. It's definitely in my rotation of recipes now. (P.S. I came across your website earlier in 2013 and feel a little more thankful for that with every recipe of yours that I make. You rule! Happy Holidays.) 🙂

My husband was pretty sceptical about this idea, but I made it anyway. He was surprised that he actually liked it. We both ate untill we were stuffed. Then, he packed the left overs for his lunch the next day! Home Run!

My husband and I have made this twice now and it is amazing. We used crushed tomatoes so it was almost a tomato sauce over all of the squash. We also drained some cottage cheese and layered it with all of the other ingredients. We ended up using a casserole dish and have gotten 3 meals a piece out of it. We really enjoy a lot of the recipes on here. I recommend the salmon cakes as well!

Made this tonight and can't believe how delicious it tasted and how simple it was to make, especially since my cooking skills aren't the best! Thank you! Looking forward to following more of your recipes! 🙂

making this dish tonight, in preparation for dinner on Friday night with my soon-to-be SILs! Gotta impress the new family!! Just a note – your ingredient list didn't include the bay leaf. Glad I had them on hand!!

I wonder if you could leave the spaghetti squash as is after baking, and not remove the strands, fill it with the mixture and bake as stated. Then when ready to eat you would pull sauce and strands onto each bite.

I made this yesterday and it was delicious! The boats also make convenient leftovers. I prepared the 6 boats, but only cooked 2 for my Husband and I the first night. I wrapped the other boats in foil and put them in the fridge right after topping with cheese. The next evening, I took the leftover boats from the fridge and baked them for the remaining 30 minutes at 400 degrees. They turned out great!

I'm diabetic so i make spaghetti squash lasagna fairly often. Ive also made it with zucchini squash..both are delicious. I use my homemade sauce, ricotta, matz cheese, and grated parm. I use my meat sauce, u can use any meat u like. Layer it sauce,squash, cheeses, ricotta, then start. over. I usually make three layers. Pop in oven on 350 for an hour. (Cook the squash as above) dont worry about t the ratio of sauce to squash. Make it your own. YUMMY…ENJOY !!

I made this dish for my roommate and I. His with sausage and mine with Yves Ground Round. I also used my own frozen marinara sauce which I keep frozen. Delicious taste and very filling. Thank you so much.

Amazing!!! Made this for dinner last night. I used Jimmy Dean hot sausage and drained the grease. I have always cooked my squash in the microwave until tender. (Only way to go). Couldn't find small squash so used two. They were so good that we not only had them for dinner last night, we heated the other 2 halves for a huge lunch today. WOW!!!

As everyone else has said, this recipe was SUPER tasty! I was so pleased considering it was my first time cooking with spaghetti squash (I cut mine in half, stabbed a few holes, and microwaved facing up for about 8 minutes). My only (semi) negative is that it took me a long time to make this recipe, like over an hour; however, I am newer to cooking and not very fast. Luckily I cook for myself only and am able to get several meals out of this so that reason, and because it is so tasty, really makes the time put in worth it. Thanks for all your healthy recipes Gina, yours is my go to page when I am looking for something new to cook!

I use Weight Watchers recipe builder to input all the ingredients, the only way to accurately get Smart Points. The calculator is often wrong because fruit and veggies are 0 but not if you use the calculator.

I am an avid reader, but rarely comment. We made this last night for dinner and loved it! We used 93% lean ground beef and cherry tomato slow cooker sauce (we grow way too many tomatoes). The squash were huge and developed a couple of holes while baking, so I used a 9×13 pan. It turned out great, and my husband didn’t miss the pasta!

This recipe really does work well. Especially for those on a lower carb diet. I am making it for the second time. I found that if you put all the ingredients in the shell (after cooking the squash and sausage) and then leave it in the fridge over night (I always make way more than we can eat in one serving) and then cook it the next day the flavors seep in more giving it a fuller flavor. Plus leftovers are always a great time saver. Thank you so much for the recipe!

Wow, was this delicious and gorgeous. I didn’t have the presentation problems others had. Wish I’d had fresh basil but didn’t matter. Yum. I didn’t know what to do with the parm, so I threw it in the sauce. I also mixed the ricotta and half the mozzarella into the squash before spooning it in the shells, then topped it with more mozzarella. Thanks for another winner!

Absolutely delicious! I made these yesterday afternoon and popped in the oven at 400 for 25 minutes covered and 10 uncovered. Perfect amount of time to make a salad and set the table for dinner. Thanks for creating delicious and nutritious recipes!

The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

This is the BEST recipe! I love, love, love it. I used 1 medium squash/recipe. Instead of putting everything back into the squash shells, I layered as directed into 4 individual casserole dishes. Popped it back into the oven and voila! It is my favorite recipe, I love the flavor and it solves my cravings for gooey cheese every time! Enjoy 🙂

This was fantastic!!! I didn’t put the squash mixture back in the shells, but instead put everything in a cast iron pan and baked it that way and it turned out perfectly (less messy too). What a wonderful, healthy dinner – I can’t wait to make it again!

We made this using sausage in the casing, browned it off in the skillet with some Pam, then sliced it and carried on with the recipe. Had to substitute cottage cheese for the ricotta. Otherwise it was a HUGE hit! My husband said “this is probably one of the best things you’ve made, ever! You can make this again!” There were NO leftovers.

Sooo good! My first time trying spaghetti squash!! Definitely a keeper! Only modifications I made were using ground turkey instead, putting this in a baking dish, and used cottage cheese instead of ricotta

I put this in two small casserole dishes so I could freeze one for later. I wonder what brand of sausage you used and if it is raw or fully cooked because when I plugged the ingredients into the recipe builder I got 5 smart points on weight watchers. I was not able to find fresh chicken sausage but used raw sweet italian turkey sausage made by Jennie-O, using only the amount 14 ounces of the package.This is really good and will definitely make it again.

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).